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							<span>Chongqing</span>
							<p >重庆————火锅之都</p>
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										<h3 class="demo-left-text-1" style="">西湖醋鱼</h3>
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												<img src="../imagesshang/xhcy.jpg" style="width: 70%;padding: 10px 0;border-radius: 55px;" class="img-demo" alt="西湖醋鱼">
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											<h5 class="demo-left-text-2">￥79-150</h5>
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												<p>推荐店面:e路吃·演绎经典杭帮菜、西湖国宾馆·紫薇厅、杭州酒家（延安路店）</p>
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													西湖醋鱼(West Lake Fish in Vinegar Gravy)，别名为叔嫂传珍，宋嫂鱼，是浙江杭州饭店的一道传统地方风味名菜。西湖醋鱼通常选用草鱼作为原料，烹制而成。烧好后，浇上一层平滑油亮的糖醋，胸鳍竖起，鱼肉嫩美，带有蟹味，鲜嫩酸甜 。
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													2018年9月10日，"中国菜"正式发布，"西湖醋鱼"被评为浙江十大经典名菜。
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													特色:西湖醋鱼选材精细，通常选用一斤半左右的草鱼。烹制时，火候要求严，仅能用三四分钟烧得恰到好处。盛菜时，浇上一层糖醋。成菜色泽红亮，吃起来，鱼肉嫩美，带有蟹味，酸甜可口，别具特色。
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											<p>推荐店面:e路吃·演绎经典杭帮菜、外婆烧·老杭州味道（西湖音乐喷泉店）、杭州酒家（延安路店）</p>
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														东坡肉，又名滚肉、东坡焖肉，是眉山和江南地区特色传统名菜。东坡肉在苏菜、浙菜、川菜、鄂菜等菜系中都有，且各地做法也有不同，有先煮后烧的，有先煮后蒸的，有直接焖煮收汁的。
													</p>
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														东坡肉的主料和造型大同小异，主料都是半肥半瘦的猪肉，成品菜都是码得整整齐齐的麻将块儿，红得透亮，色如玛瑙，夹起一块尝尝，软而不烂，肥而不腻。
													</p>
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														特色:一般选用半肥半瘦的猪肉，切成约二寸许的方正形猪肉做食材。成菜后，薄皮嫩肉，色泽红亮，味醇汁浓，酥烂而形不碎，香糯而不腻口。
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												<h5 class="demo-left-text-2">￥16-30</h5>
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